Big pork platters are less than $10 each.
You also would do well with any of the charred chicken, steak or pork platters served with an assortment of excellent green and red salsas.
At Tom's, on a nondescript corner on State Route 176, I ordered the pork sandwich platter, which came with two sides and a drink for $8.49.
There are also combination platters, like one with baby back ribs and pulled pork ($17.99); platters come with cornbread and two sides like baked beans and creamy coleslaw.
(A double-pork-chop platter set him back $1.70 in the late '60s).
On the menu (then and now) was a pulled-pork barbecue platter.
A few streets away, at Teo Soon Loong Chan restaurant, the energetic Tan brothers sweat over a pair of woks, producing ridiculously tasty southeastern Chinese teochew fare, like handmade pillowy, deep-fried tofu cubes with minced pork, and platters of steamed pomfret, a local fish, served with shiitakes and cilantro.
But there's so much flavor and tenderness to the pork ($8 to $25 a platter), the lamb sausage ($8 for a sandwich) and the incomparable burnt ends ($11.50 a platter) that a dry brisket ($10 a platter) and a chewy pit beef ($10 for a sandwich) don't spoil the fun at this tiny, affable place.
If the pork curry Zen Platter that we sampled was representative, the meat is nondescript, and of the rest of the platter, only one small dish of calamari was interesting enough to eat.
Transfer the pork to a platter, cover with foil and let rest for 5 minutes.
